This Texas Steak Fajita Chili is filled with tender bits of juicy flat iron steak and your favorite fajita veggies - all simmered together in a hearty chili that is sure to please a crowd!
Course: Main Course
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Author: Whitney Reist | Sweet Cayenne
2poundsflat iron steak, cut into thin strips ½’’ thick and 1’’ long
½cupdiced onion, about ½ an onion
1wholered bell pepper, seeded and diced
1wholegreen bell pepper, seeded and diced
112-ounce bottle of Mexican beer (can swap out with beef stock)
1 ½teaspoonssmoked paprika
1 ½teaspoonsancho chili powder
228-ounce cans diced tomatoes in juice
1 ½cupsbeef stock
115-ounce can no salt added black beans, drained
115-ounce can no salt added red kidney beans, drained
Place a large, heavy-bottomed pot over medium heat. Add the olive oi. Season the steak strips with salt and pepper. Working in two batches, saute the steak, stirring often, until lightly seared, about 3 minutes. Use a slotted spoon to transfer the steak to a plate and set aside.
Add the onions and peppers to the pot, sauteing for 3-4 minutes until slightly softened. Add the garlic and stir until fragrant, about 30 seconds.
Add the beer in a slow stream while stirring constantly with a wooden spoon, scraping up any brown bits on the bottom of the pot. Stir in the chili powder, cumin, oregano, paprika, and ancho chile powder.
Return the steak to the pot with any accumulated juices. Stir in the tomatoes and beef stock.
Bring the mixture to a boil over medium heat and reduce to a simmer over low heat. Place a lid slightly ajar on the pot and simmer for 2-3 hours, stirring occasionally, until the steak is tender and the chili has reduced by about ¼. During the last ½ hour of cooking, stir in the beans.
Serve the hot chili with fresh lime juice squeezed on top, avocado slices, and tortilla chips.
The chili will keep in the fridge for up to 5 days. Freeze for up to 6 months.
Slow cooker instructions: Follow instructions through step 2, adding the steak and veggies to the slow cooker after sauteeing. Add the remaining ingredients to the cooker, except for the beans, and cook on low for 7-8 hours. Stir in the beans during the last ½ hour of cooking to heat through.